Veggie Lasagna

Yesterday was my Mother-in-love’s birthday, and as my gift to her, I cooked supper.

A favorite dish for our family is Veggie Lasagna, and I would like to share it with you!  {The original recipe came off of a box of Healthy Harvest whole-wheat lasagna noodles, but this is my “tweaked” version.}

Ingredients
:: 9 pieces of whole-wheat lasagna
:: 3 Tbs of olive oil
:: 1 medium eggplant, peeled and chopped
:: 2 medium zucchinis, peeled and chopped
:: 1/2 onion, chopped
:: 3 cups spinach, chopped
:: 32 oz spaghetti sauce
:: 1/3 cup fresh parsley, chopped
:: 1/3 cup water
:: 4 cups ricotta cheese (optional)
:: 1 cup green onion, chopped (optional)
:: 3 cups shredded Mozzarella cheese
:: Parmesan cheese

Directions

1) Cook pasta according to package directions.

2) In large saucepan over medium heat, heat oil.  Add eggplant, zucchini, and onion; saute until tender.  Stir in pasta sauce, water, spinach, and parsley; simmer 5 minutes.  Meanwhile, in medium bowl, stir together ricotta cheese and green onion (if you choose to use it).

3) Heat oven to 350*. Spray 9×13 baking dish with Pam.  Spread one-third sauce mixture on bottom of dish.  Arrange 3 pasta pieces length-wise over sauce.  Spread one-half cheese mixture (or 1 cup shredded Mozzarella cheese) over pasta.  Arrange three additional pasta pieces over cheese.

4) Repeat step 3.  Top with remaining sauce; sprinkle with remaining Mozzarella and Parmesan cheese.  Cover with foil.

5) Bake 40-45 minutes.  Let sit 10 minutes before cutting.

I wish I’d taken a picture, but we were so hungry, we pretty much devoured it!